Mushroom Ravioli with Gouda Cream Sauce

Mushroom Ravioli with Gouda Cream Sauce and Chicken

Every once in a while you just hit it out of the park. Tonight was one of those nights. We have a Trader Joe’s that opened up near us. In North Texas there are weird grocery rules/laws that some idiot set up to try and keep a monopoly on our grocery stores. There is a beautiful loop hole where “specialty” stores are allowed to exist so we have some great stores like Central Market, Trader Joes, City Market and Whole Foods that allow us access to ingredients and food we can’t find in our typical grocery stores. Still pining for HEB up here.

All that to say, I picked up a few things from “my” Trader Joe’s and one of them was mushroom stuffed ravioli. Jill’s treads are getting pretty slick as she has a lot of stuff going on and working long hours and weekends. Tonight was the big deadline so I thought I would make something a bit decadent. I remember eating a ravioli I liked that had this Gouda cream sauce and thought I would try to make something similar.

This was amazing. I mean really really delicious if you like rich sauces. I added chicken to get some protein in there but it holds up without it too. Toothy al dente pasta stuffed with earthy mushroom filling and then topped with a salty and rich creamy sauce. My one regret was my plating. I should have used my rectangle plates and lightly sauced it and topped it with the Ravioli and then the chicken and mushroom mixture and then topped with the sauce.
The taste wasn’t compromised but it would have looked worthy of how it tasted.
Ingredients:
Trader Joe’s Mushroom Ravioli
Two bunches of green onion (only whites and light green)
Baby Portabella sliced
3 cloves of minced garlic
1 chicken breast cut into pieces
Olive oil
Kosher Salt and Pepper

2. In a cast iron skillet on medium heat coated with olive oil. Lightly salt and pepper your cubed chicken and cook it and get some color on it. Remove and set aside.

3. Now take your sliced mushrooms, onions, butter and add them to the pan. As their water is released scrape your pan to dislodge all those tasty chicken bits. When soft add the garlic and turn your heat down to low. Cook for about a minute. Slowly add a cup or so of cold cream that will help lower the temp. Take your Gouda and break it up into small pieces and constantly stir until it is all melted. Add thyme, taste and season accordingly. I added the chicken back to the sauce at this point.

4. As your sauce is just outside of a simmer and is continuing to meld. Cook your Ravioli according to the package. Don’t overcook it. You want it firm and toothy. To plate drizzle some sauce on a plate and then place your ravioli and top with sauce mixture.